Red Thai Fish Curry with Mango and Pineapple
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s), firm
- some lemon juice
- 0.5 ½ pineapple
- 1 mango (s)
- 3 kaffir lemon leaves
- 500 ml coconut milk, (can)
- 2 tablespoon curry paste, red
- 2 tablespoon fish sauce, Thai
Print Recipe
Pin Recipe Instructions
- Cut the fish fillet into 2-3 cm cubes and drizzle with a little lemon juice.
- Peel the pineapple and cut into cubes, peel the mango as well, cut along the stone and dice. Cut out the hard central ribs of the kaffir lime leaves and cut the leaves into very fine strips.
- Briefly toast the curry paste in a dry pan or in a wok, pour in the coconut milk, add the lime leaves and simmer for 5 minutes. Then mix in the fish, pineapple and mango and simmer for another 10 minutes more than simmer.
- Season with the fish sauce and possibly a little lemon juice and serve with basmati or glutinous rice.
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